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Lemon Meringue Pie Cannoli

A delightful fusion of crispy cannoli filled with lemon curd and mascarpone, topped with fluffy meringue.
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Prep Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cannoli Filling
  • 1 cup Lemon Curd
  • 1 cup Mascarpone Cheese Cream cheese can be used as a substitute
  • 1 cup Whipped Cream Can be homemade or store-bought
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 zest Zest of 1 Lemon For added flavor
For the Meringue
  • 2 units Egg Whites
  • 1/4 cup Granulated Sugar
For the Cannoli Shells
  • 12 units Cannoli Shells Store-bought or homemade

Method
 

Preparation of Meringue
  1. In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Set aside.
Creating the Filling
  1. In a mixing bowl, combine the mascarpone cheese, lemon curd, whipped cream, powdered sugar, and vanilla extract. Gently fold in the lemon zest.
Filling the Shells
  1. Using a piping bag or a spoon, fill the cannoli shells with the lemon-curd mixture, making sure to pack them tightly.
Topping with Meringue
  1. Pipe or spread the meringue over the filled cannoli.
Toasting the Meringue
  1. Optionally, use a kitchen torch to lightly toast the meringue for a rustic finish.
Serving
  1. Chill the filled cannolis in the refrigerator for at least 20 minutes before serving.

Notes

For best texture, fill the cannoli shells just before serving. Leftovers can be stored in the refrigerator for up to 2 days. For freezing, keep filling and shells separate.